This rhubarb cherry cake is great on its own or topped with vegan whipped cream. It has a simple base with a fruity cherry and rhubarb filling. Great for all occasions! Bring it to a party and it will be a big hit! No one will even guess that it doesn't have any eggs or dairy. The flavors are so delicate and compliment each other so well! You have to try this rhubarb cherry cake!

Rhubarb Cherry Cake [Vegan]

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Ingredients

For the Base:

  • 3 1/2 ounces flour
  • 3 1/2 ounces coconut flour
  • 2 3/4 ounces cane sugar
  • 2 1/2 ounces coconut oil
  • 10 ounces natural rice milk (not flavored)
  • 6 3/4 ounces water
  • 1 tablespoon of rice starch
  • 1/2 sachet of organic leavening powder (about 1/3 ounce)
  • 1 pinch of salt

For the Filling:

  • 10 1/2 ounces cherries
  • 9 ounces rhubarb
  • 4 tablespoons of rice malt syrup
  • 1 piece of 1/4 inch vanilla pod
  • water to taste
  • lemon juice to taste
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Preparation

For the Base:

  1. Sift the flour with the baking powder and rice starch, then add the sugar and a pinch of salt.
  2. Mix the coconut oil (if solidified, melt in a bain-marie) with rice milk and water
  3. Add the liquids to the solid ingredients. You will get a sticky and soft dough (but not too liquid).

For the filling:

  1. Cut the rhubarb into pieces of about 2 cm (without leaves because they are toxic). Peel the cherries.
  2. Put the rhubarb in a saucepan, sprinkle with a little lemon juice. Cover it flush with cold water, add the malt and the vanilla pod cut in two along the length.
  3. Mix everything and bring to a boil over low heat, covering the saucepan with a lid. Cook until the rhubarb has become soft and the liquid is reduced. The consistency should be that of a puree.
  4. When cooked, remove the vanilla, add the pitted cherries and leave them whole and stirred.
  5. Allow the mixture to cool.

To Assemble:

  1. Line the baking mold with paper, sprinkle with cane sugar, and pour the fruit into it, leveling everything with a spatula.
  2. Cover the fruit with the dough and level well.
  3. Cook in a static oven at 356°F for 45-50 minutes (always do the toothpick test).
  4. Let it cool completely before spilling the cake onto a serving dish upside down
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